Prosciutto and Gruyere Frittata
  • 2 tablespoons olive oil
  • 4 ounces prosciutto or ham, diced small
  • 3 potatoes (about 1 pound), diced into ½" cubes
  • 12 eggs
  • 2 tablespoons cream or milk
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup (4 ounces) Gruyere cheese
  • 2 green onions, sliced for garnish
  1. Preheat your oven to 400 degrees. In a large oven proof skillet heat the olive oil over medium high heat. Add the potatoes and sauté for 10 minutes, add the prosciutto and continue cooking for 4-5 more minutes. Drain any excess oil if necessary. Take the skillet off of the heat and stir the potatoes and prosciutto until they are evenly distributed throughout the pan.
  2. In a medium bowl, whisk the eggs, cream or milk, kosher salt and pepper. Sprinkle the Gruyere cheese on top of the potato mixture in the skillet. Carefully pour the egg mixture over the top.
  3. Bake for 10-15 minutes or until the eggs are set. Garnish with the sliced green onions.
Recipe by Sunflower Supper Club at